Ingredients

Herb or spices for the butter, such as minced garlic or parsley (optional)

Salt and pepper

1 tablespoon vegetable oil

Procedures

1

Heat an oven to 450°F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs or other flavorings to the butter.

2

Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger, carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a spoon, carefully spread the butter evenly under the skin of each breast.

3

Rub the skin of each breast with vegetable oil. Place the breasts on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.

4

Carve the breast off the breastbone and rib cage, then slice cross-wise. Serve immediately.

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About the Author

Born and raised in Chicago, one of Blake's earliest food memories was a Chicago-style hot dog with all the toppings. It was the start of a beautiful friendship.

As a co-founder of The Paupered Chef And a Serious Eats Contributor since the beginning, Blake has been writing about food regularly since 2006. He currently contributes weekly to Dinner Tonight and writes the Chicago-based column Sausage City. He studied professional cookery at Kendall College in Chicago, and is creative director of Jamco Creative, an outfit in Chicago that specializes in social media marketing.